SLOW COOKER BEEF AND NOODLES

November 13, 2019
Occasionally, I create the noodles from scratch like my grannie and ma do and alternative times, I simply purchase them frozen! 

SLOW COOKER BEEF AND NOODLES
SLOW COOKER BEEF AND NOODLES

Depending on the day, typically I prefer my Beef and Noodles with a lot of broth than alternative times. Be at liberty to regulate the liquid to your family’s preference and to your slow cooking utensil. If you wish a thicker instruction, use less liquid – and if you wish it a lot of sort of a soup, use a lot of liquid. In my slow cooking utensil, I used the initial will of broth combineed with soup mix, soup, and garlic – and, I later supplementary eight cups (2 full cartons) of broth – that yields what you see in these photos.

I typically begin the meat the night before therefore it’s nice and tender within the morning. I quickly shred it and add in some further broth before going concerning my day. Then, concerning associate degree hour before hour, I add the noodles. It very is that simple and you won’t believe however made and flavoursome this dish is till you are attempting it!!

SLOW COOKER BEEF AND NOODLES

INGREDIENTS :

  • 2-3 lb. beef roast
  • 1 can (10.5-10.75 oz.) cream of celery or mushroom soup, undiluted
  • 3-4 cloves garlic, minced
  • 6-8 cups beef broth or water, more if desired
  • 1 can (14 oz.) reduced-sodium beef broth
  • 1 envelope (from a 2.2 oz. box) beefy onion soup mix
  • 1 pkg. (24 oz.) frozen home-style egg noodles
  • Salt and pepper, to taste

INSTRUCTIONS :

  1. In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside.
  2. Place the roast in a 5-qt. (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.
  3. In the morning, break beef apart and add 6 -8 cups of beef broth or water. Cover and continue to cook an additional 8 hours on LOW.
  4. An hour before you eat, add egg noodles, salt and pepper. Cover and cook for an additional hour on HIGH or until noodles are tender.
Occasionally, I create the noodles from scratch like my grannie and ma do and alternative times, I simply purchase them frozen! 

SLOW COOKER BEEF AND NOODLES
SLOW COOKER BEEF AND NOODLES

Depending on the day, typically I prefer my Beef and Noodles with a lot of broth than alternative times. Be at liberty to regulate the liquid to your family’s preference and to your slow cooking utensil. If you wish a thicker instruction, use less liquid – and if you wish it a lot of sort of a soup, use a lot of liquid. In my slow cooking utensil, I used the initial will of broth combineed with soup mix, soup, and garlic – and, I later supplementary eight cups (2 full cartons) of broth – that yields what you see in these photos.

I typically begin the meat the night before therefore it’s nice and tender within the morning. I quickly shred it and add in some further broth before going concerning my day. Then, concerning associate degree hour before hour, I add the noodles. It very is that simple and you won’t believe however made and flavoursome this dish is till you are attempting it!!

SLOW COOKER BEEF AND NOODLES

INGREDIENTS :

  • 2-3 lb. beef roast
  • 1 can (10.5-10.75 oz.) cream of celery or mushroom soup, undiluted
  • 3-4 cloves garlic, minced
  • 6-8 cups beef broth or water, more if desired
  • 1 can (14 oz.) reduced-sodium beef broth
  • 1 envelope (from a 2.2 oz. box) beefy onion soup mix
  • 1 pkg. (24 oz.) frozen home-style egg noodles
  • Salt and pepper, to taste

INSTRUCTIONS :

  1. In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside.
  2. Place the roast in a 5-qt. (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.
  3. In the morning, break beef apart and add 6 -8 cups of beef broth or water. Cover and continue to cook an additional 8 hours on LOW.
  4. An hour before you eat, add egg noodles, salt and pepper. Cover and cook for an additional hour on HIGH or until noodles are tender.
Occasionally, I create the noodles from scratch like my grannie and ma do and alternative times, I simply purchase them frozen! 

SLOW COOKER BEEF AND NOODLES
SLOW COOKER BEEF AND NOODLES

Depending on the day, typically I prefer my Beef and Noodles with a lot of broth than alternative times. Be at liberty to regulate the liquid to your family’s preference and to your slow cooking utensil. If you wish a thicker instruction, use less liquid – and if you wish it a lot of sort of a soup, use a lot of liquid. In my slow cooking utensil, I used the initial will of broth combineed with soup mix, soup, and garlic – and, I later supplementary eight cups (2 full cartons) of broth – that yields what you see in these photos.

I typically begin the meat the night before therefore it’s nice and tender within the morning. I quickly shred it and add in some further broth before going concerning my day. Then, concerning associate degree hour before hour, I add the noodles. It very is that simple and you won’t believe however made and flavoursome this dish is till you are attempting it!!

SLOW COOKER BEEF AND NOODLES

INGREDIENTS :

  • 2-3 lb. beef roast
  • 1 can (10.5-10.75 oz.) cream of celery or mushroom soup, undiluted
  • 3-4 cloves garlic, minced
  • 6-8 cups beef broth or water, more if desired
  • 1 can (14 oz.) reduced-sodium beef broth
  • 1 envelope (from a 2.2 oz. box) beefy onion soup mix
  • 1 pkg. (24 oz.) frozen home-style egg noodles
  • Salt and pepper, to taste

INSTRUCTIONS :

  1. In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside.
  2. Place the roast in a 5-qt. (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.
  3. In the morning, break beef apart and add 6 -8 cups of beef broth or water. Cover and continue to cook an additional 8 hours on LOW.
  4. An hour before you eat, add egg noodles, salt and pepper. Cover and cook for an additional hour on HIGH or until noodles are tender.

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